Smoky Shredded Beef Burritos
20m prep 4h cook 4h ready
Shredded beef burritos with smoky chipotle flavor, black beans, and fresh toppings. Slow-cooked flank steak is combined with beans and wrapped in tortillas with cheese, lettuce, cilantro, and pico de gallo.
Ingredients
- 1 tomato sauce
- 14.8 ml chipotle chile in adobo chopped
- 14.8 ml adobo sauce
- 2.46 ml ground cumin
- Kosher salt
- 1 onion thinly sliced
- 2 clove garlic chopped
- 454 g flank steak cut crosswise into 2-inch-thick strips
- 1 black beans rinsed
- 4 large tortillas warmed
- 237 ml shredded extra-sharp Cheddar cheese
- 473 ml shredded lettuce
- 237 ml fresh cilantro chopped
- 237 ml pico de gallo
- sour cream
- sliced jalapeño
- lime wedges
Nutrition (per serving, estimated)
Estimated based off 11 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 517 mg
- Iron: 8.07 mg
- Magnesium: 160 mg
- Phosphorus: 762 mg
- Potassium: 1765 mg
- Zinc: 8.45 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, whisk together the tomato sauce, chopped chipotle chile in adobo plus 1 tablespoon adobo sauce, ground cumin, and ½ teaspoon kosher salt. Stir in the sliced onion and chopped garlic.
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Step 2.
Nestle the flank steak strips into the tomato-onion mixture. Cover and cook until the beef shreds easily, 4 to 5 hours on high or 7 to 8 hours on low.
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Step 3.
Transfer the cooked beef to a bowl. Spoon off and discard any fat from the slow cooker. Add the rinsed black beans to the slow cooker and cook on high until heated through, about 3 minutes.
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Step 4.
While the beans heat, shred the beef using two forks. Once the beans are hot, toss the shredded beef with the beans in the slow cooker or a separate bowl.
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Step 5.
Fill each warmed tortilla with the beef-bean mixture, shredded Cheddar cheese, shredded lettuce, chopped cilantro, and pico de gallo. Roll up the burritos tightly. Serve with sour cream, sliced jalapeño, and lime wedges if desired.
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